Chilean Pork Shank with Chili Pepper Paste

Autor: Inacap

INGREDIENTES

• 1 pork shoulder
• 1 bay leaf, ½ tsp oregano
• 1 carrot
• Salt and pepper to taste
• ½ onion
• 1 clove of garlic
• 1 stick celery
• parsley
• For the chili pepper paste: 15 goat’s horn peppers
• 1 cup apple cider vinegar
• 2 cloves garlic for grinding
• ½ tsp cilantro seeds
• Salt to taste, 3 tbsp oil

INSTRUCCIONES

• Step 1 – Soak the chili peppers in vinegar for 12 hours.
• Step 2 – Carefully wash and trim the pork shoulder. If necessary, pass it over a flame on the stove to singe off any hairs.
• Step 3 – Cover the pork with boiling water in a large pot. Add bay leaf, oregano, carrot, onion, garlic, celery, salt and pepper. Bring to a boil, cover and cook for approximately 90 minutes.
• Step 4 – Let cool in its juices.
• Step 5 – Separately, remove the chili peppers from the vinegar, reserving the liquid. Remove the pulp with a sharp knife and then grind in a mortar with the garlic, salt and cilantro seeds. Add oil and a few tablespoons of vinegar to the mixture.
• Step 6 – Remove the pork shoulder from the broth, pat dry and cover with the chili pepper paste on all sides. Serve cold or hot.